Dill Pickle Creole Shredded Pork

allyskitchen.com

Suzanne Clark

Preheat oven to 425

2 ½ to 3 lbs. thick cut boneless pork chops, cut into four chunks each

½ cup celery leaves and tender stems, chopped

1 large sweet onion, medium dice

1 cup fire roasted red pepper strips

1 cup dill pickle juice

2 Tbl. creole seasoning

2 Tbl. nutritional yeast

2 cans (14.5 oz.) chopped tomatoes + 3 cups water

Directions at allyskitchen.com

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